Deliciously Cozy Copycat Dolly Parton’s Stampede Soup Recipe

This Cozy Copycat Dolly Parton’s Stampede Soup, creamy vegetable soup brings the fun of the Stampede right to your table. It is smooth, lightly sweet, and full of tender veggies. You can make it in about 30 minutes with simple pantry items. It is great for busy weeknights, holidays, or cold days when you want comfort in a bowl.

Why Make Copycat Dolly Parton’s Stampede Soup

This soup has a warm, creamy base and soft vegetables in every bite. It tastes like the famous show’s soup, but you can make it at home for less money. It is budget-friendly and uses everyday ingredients you likely already have. The flavor is mild, kid-friendly, and perfect for a family meal.

It is also a great seasonal dish. In fall and winter, it feels cozy and filling. In spring and summer, it makes a nice starter or light lunch with a salad. You can scale it up for guests or meal prep. It reheats well and keeps its smooth texture when warmed gently.

You can adjust the soup to fit your diet. Use vegetable broth to make it vegetarian. Use gluten-free flour or cornstarch if you avoid gluten. Swap dairy for plant milk if needed. This recipe is flexible, fast, and always comforting.

Why You’ll Love This Copycat Dolly Parton’s Stampede Soup

Cozy Flavor with Everyday Ingredients

• Rich but not heavy.
• Mild and slightly sweet, just like the show.
• Uses basic veggies and pantry spices.

Quick to Make, Easy to Love

• Ready in about 30 minutes.
• One pot, simple steps, minimal cleanup.
• Works for weeknights or a dinner party starter.

Ingredients and Substitutions

What You’ll Need for This Recipe

• 3 tablespoons unsalted butter
• 1 small onion, very finely diced (about 1/2 cup)
• 2 celery ribs, very finely diced (about 1/2 cup)
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth (or vegetable broth)
• 2 cups half-and-half (or 1 cup whole milk + 1 cup heavy cream)
• 2 cups frozen mixed vegetables, finely diced (peas, carrots, corn, green beans)
• 1 medium potato, peeled and 1/4-inch diced
• 1 teaspoon chicken bouillon base or powder (optional, boosts flavor)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper (or black pepper)
• 3/4 to 1 teaspoon kosher salt, to taste
• 1 to 2 teaspoons sugar, to balance the savory flavor
• Pinch dried thyme or parsley (optional)
• Fresh parsley for garnish (optional)

Smart Swaps for Dietary Needs

• Gluten-free: Use a 1:1 gluten-free flour blend, or thicken with 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
• Dairy-free: Use unsweetened oat or almond milk plus a splash of canned coconut milk for richness.
• Vegetarian: Use vegetable broth and skip chicken bouillon (or use veggie bouillon).
• Lower carb: Skip potato and reduce corn; add more green beans and celery.
• Higher protein: Stir in cooked, shredded chicken at the end.

Smart Variation (Optional)

• Herbed Chicken Stampede Soup: Add 1 to 2 cups shredded rotisserie chicken and 1 teaspoon Italian seasoning.
• Extra-Veggie: Add diced zucchini and mushrooms; simmer until tender.
• Slightly Spicy: Add a pinch of cayenne or a splash of hot sauce.

How to Make Copycat Dolly Parton’s Stampede Soup

Step-by-Step Cooking Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and celery. Cook 3 to 4 minutes until soft and translucent.
3. Sprinkle in flour. Stir 1 to 2 minutes to make a smooth paste (roux).
4. Slowly whisk in the chicken broth. Keep whisking to avoid lumps.
5. Add potato, mixed vegetables, bouillon (if using), onion powder, garlic powder, pepper, and salt.
6. Bring to a gentle simmer. Cook 12 to 15 minutes, stirring often, until potatoes and veggies are tender.
7. Reduce heat to low. Stir in half-and-half. Do not boil after this step.
8. Add sugar to taste to balance the flavor. Adjust salt and pepper.
9. Simmer on low 2 to 3 more minutes to warm through.
10. Garnish with parsley, if you like. Serve hot.

Tips for Texture, Timing & Tools

• Use a heavy pot for even heat.
• Dice veggies small for that classic, smooth spoonful.
• Do not boil after adding dairy; gentle heat keeps it silky.
• Too thick? Add a splash of broth or milk. Too thin? Simmer a bit longer or stir in a cornstarch slurry.
• For a smoother base, use an immersion blender for 5 to 10 seconds, then add more veggies for texture.

Storage & Reheating

How to Store It Right

• Cool fully, then store in airtight containers in the fridge for 3 to 4 days.
• Dairy soups can separate when frozen, but you can freeze up to 2 months. Thaw overnight and whisk while reheating. For best results, freeze the soup before adding dairy, then add half-and-half when reheating.

Reheating Without Losing Flavor

• Stovetop: Warm over low heat, stirring often. Add a splash of broth or milk if it thickens. Do not boil.
• Microwave: Heat at 50–70% power in short bursts, stirring between each.

A Dish Worth Making Again and Again

• Great for meal prep.
• Doubles easily for guests.
• Pairs well with biscuits, cornbread, or a simple green salad.

Print

FAQs

Can I make this soup vegetarian?

Yes. Use vegetable broth and a veggie bouillon. The rest of the recipe stays the same.

How do I thicken the soup if it is too thin?

Simmer a few more minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water). Add slowly and stir until thick.

Can I use fresh vegetables instead of frozen?

Yes. Dice them small and simmer until tender. Fresh veggies may take a few extra minutes.

What should I serve with this soup?

Try warm biscuits, cornbread, grilled cheese, roasted chicken, or a crisp salad.

Final Thoughts

This Copycat Dolly Parton’s Stampede Soup brings a taste of the show to your kitchen. It is simple, creamy, and comforting. With easy swaps and quick steps, it fits any table and any season. Make it once, and it will be a repeat favorite.

Need another way to enjoy high-protein meals without relying on meat? Our Recipes is a flavorful, filling dinner that fits the bill beautifully.

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